Ok so this isn’t the pretties of dishes but it is delicious. Perfect for a day you are feeling hungry. The recipe makes a lot, so there will be room for seconds 🙂
Makes 4 servings
You will need:
450g ‘Chicken’ pieces
2 tablespoons Coconut oil
250g Black Rice or Quinoa Noodles
1 Onion, sliced
250g Brown mushrooms, sliced
2 cloves Garlic, crushed
1/2 cup Vegetable stock
1 tin Coconut cream (full fat coconut milk plus cream)
Juice of 1 Lime
1 tablespoon of Corn Flour, for thickening, dissolve in 1/4 cup of water
Fresh Basil leaves
In a large pan, warm the coconut oil, adding the chicken pieces. Season well and cook until done, usually 4-5 minutes. Remove from the heat and pour it to a bowl.
Cook the noodles following the instructions on the packet.
Add the mushrooms, onion, garlic to the pan and cook until browned and soft. Takes about 10 minutes.
Then add the stock, coconut cream and lime. Simmer for 2 minutes, remove from the heat and stir in the corn flour, stir well to combine.
Add the ‘chicken’ pieces to the mixture and stir.
Stir in the noodles, season well and serve.
Add some heat if you like and garnish with a few basil leaves